ghuinya? #root #vegetables can also be a good option: #Traditional #dishes

While preparing the vegetables for sambhar or sambar I got the idea shall i use any root vegetable in this sambar? Since sambar is a traditional dish of South India. i thought whether they use any of the root vegetable in it or not? Though carrot, radish, turnip, beet root can be considered as root vegetables. these all I use in sambar.   There are other root vegetables such as Potato, Sweet Potato. these also i use in sambar. I call sambar as the kichidi खिचड़ी of vegetables. 

There are many root vegetables as i know them by names such as घुइंया banda बोंडा। I dont know their names in English? But they look like this:- Is it also called Taro? There are many vegetables which we can consider as root? Only problem I have with these Ghuiyan and banda is that my throat gets irritation after eating it. Thus we can add mango powder while cooking 


 These pictures are all very tempting? 

Preparing Ghuiyan घुइयाँ is a little tuff. since peeling it is a little bit of problem. It gives irritation to skin of hands. But traditionally in India, while preparing this vegetables it is said that always use Mustard oil. Apply on hand before peeling it. It is also used while cutting/peeling the Jack fruit. First take some mustard oil or dip fingers in mustard oil and rub over the palm, back side of palm, this will save sensitive skin from irritation.  peel it and cut into thick pieces as shown in this picture, as i have done here. Use your own imagination, how you want to cut it.
After that peel onions, garlic, ginger(if you like) green chili, as shown here below. I used green onion also- or so called spring onion.
Then put all cut things into the jar of your grinder/mixer. 
Still i can say that taste comes only when you use stone crusher? Try it yourself?   After few rounds of blades you will get a paste. Check for your required consistency. If you feel that everything has become paste and you can eat it without noticing any thick particles, then remove it from mixer.

It should look like this as shown here in picture. I usually put other required spices in it while mixing/grinding. such as the turmeric, coriander powder. Most essential spice in this dish is the अजवाइन Ajwain, (caraway, carom seed). it’s name is Trachyspermum ammi of species aplaceae. 
Its smell is must while cooking this dish.   Ajwain is used as medicinal plant in traditional Ayurvedic medicine; primarily for stomach disorders such as flatulence but also for its antispasmodic and carminative properties.(from wiki)

Since this ghuiyan is said to be heavy to digest thus to remove bad effects or to remove flatulence while cooking it Ajwain is always used. This tradition has been carried forward from families to families all through generations and continues for centuries. Thus our Indian kitchen is a storehouse of centuries old traditions  which are preserved by our mothers/ladies of house.
Heat a pan on stove. put some edible oil. put this paste into the pan and fry. Add Salt to taste. the normal test is to check whether the oil is leaving the paste or just check whether paste is roasted/fried enough and not overdone. Usually we get indication just by smell that dish is cooked now. But one has to be experienced to be able to judge simply by smell. Add cut pieces of the root vegetable ghuiyan. Cook for some time at least for 5 minutes- but always check for consistency. If it becomes dry then add little water. It is better that cook under your vigil eyes. 
 There is another traditional dish made out of the leaves of Ghuiyan. 

Wash leaves properly. 
For this dish you need either Besan बेसन or any other flour whichever you like. Traditionally besan-the gram flour is used. Take few spoons of besan-gram flour, add little water so that it can be made into a thick paste. Only test is that it should not flow? it has to be sticky since it has to be applied to the leaves. Spread out the leaves of ghuiyan(taro) and apply a thin layer of the paste of Besan. In the paste if you like you can add little salt, chili or any powdered spice to taste(such as garam masala गरम मसाला ). Then slowly try to roll the leaves.  After you have enough leaves rolled then put aside. 

Put a wok on stove or a pan on stove. I had used kadhai कढ़ाई for this dish. I added the stick of Arhar dal and arranged them in such a way that a mess or net like structure is visible in the wok. Onto this mess of sticks keep those rolls of leaves. Put some water inside the pan. Put this pan on stove. After few minutes water will start steaming. And from this steam these leaves are to be cooked. 

Now days we have so many pans or utensils for cooking. Even varieties of steamers are available in market. Thus choose any steamer and cook leaves into steam for few minutes until cooked. Take out the rolls and cut into pieces. 
Now add oil in another wok/pan and fry these pieces into brown or as you wish them to look like. Now the dish is ready to serve. Serve in plate either with any chutney or sauce or tomato ketchup, options are many. But the traditional dish should be kept alive. Just try it at your home.

Try it and provide your feedback here? so that i can improve my blog with your experiences? Also provide feedback as to how you liked this blog?

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Gaurang Katyayan misra

I am nobody on this vast globe. trying to search for my relevance for existence. Trying to read boundaries.. how to demolish them? want to walk on path of wisdom.. such as vivekananda, Ram, Krishna, Meera, kabir, Sankaracharya, rani chennama, ahilyabai holkar, Laxmi bai, umrao jaan, Rai praveen, Chanakya, SitaRam Raju, Shiva ji, lachit burfukan, Sankar Dev, list is endless

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